For a fresher stew, par-boil the squash or yam cubes for about 10 minutes, save water for stew. In a large pot, simmer sauté the vegetables together. Keep it thick. Add the spices and the rest of the ingredients and simmer 5 min. more. Test squash for doneness, when ready serve over millet or cous-cous.

Traditional Greek Salad

In a large bowl combine the following:

1 English cucumber, chopped 1 large green pepper

2 large tomatoes, chopped 1 small red onion, finely diced

1 cup black olives, whole or chopped 3/4 cup crumbled feta cheese

1 head romaine, in bite sized bits (opt.) 1 tsp oregano

Dress with the following:

1/4 cup olive oil 1/4 cup red wine vinegar

1/4 tsp black pepper 1/4 tsp salt

Toss together and chill, dress before serving.

Lentil Loaf

Simmer in lots of water, until soft; 1 cup lentils OR use one can Bombay Dine type cooked lentils.